Firstly, heat 1/2 tablespoon cooking oil a pan. Gently roast 8 dried red chillies (spicier ones), 1 tablespoon whole black pepper, 1.5 tablespoon fenugreek seeds, 1 tablespoon cumin seeds.

Do roast under low flame to prevent the mixture from getting burnt. Switch off the stove when the dried red chillies and sliced look roasted giving out a rich colour. Cool the roasted mixture completely.

In a blender, take 3 medium sized onions roughly chopped, cooled roasted mixture, 5 garlic pods,

Coconut paste 100ml, turmeric powder 3/4 teaspoon, little water required and grind into a thick coarse puree. Set aside.

Heat 5-6 tablespoons cooking oil in a wok. Add 1 teaspoon mustard seeds and allow the seeds to splutter. Add in 3 dried red chillies, julienned ginger a teaspoon.

Add a sprig of curry leaves. Fry them in low heat.

Now, add the in the ground masala purée. Cook until the purée thickness and shows discolouration. Add 1/4 teaspoon hing and salt as per your taste.

When the gravy firms and oozes out oil, add 1/4 glass water to dilute. Cover and cook for 5 minutes in low to medium heat.

Take 3 medium sized ripe juicy mangoes. If small ones, take 5 to 6. Peel off the skin so that you can use the mangoes along with it's juice. Extract the juices from the peels. Now coming to the gravy, drop in the mangoes along with it's juice. Give a gentle mix without mashing the mangoes. Cover the wok and cook in medium heat for 3 minutes or until aroma is released.

Take one big lemon sized tamarind and extract thick paste. Once, the mangoes look par cooked pour in the tamarind extract. Give a mix. Add 1/2 tablespoon powdered jaggery. Adjust as per your taste.

Boil the curry until raw smell of tamarind leaves and curry turns glossy. Keep turning the mangoes gently in between to ensure all sides of mangoes absorb masala completely. Garnish with few fresh curry leaves and cilantros. Mangalorean Ripe Mango Curry is ready. Serve hot along with piping hot steamed rice and pappad for the best taste.